1321 Linden Court, NE
From a press release:
“Providencia proudly announces chef Paola Velez as co-owner and co-chef of the newly opened Asian-Latin neighborhood cocktail bar. A visionary in the culinary world, Velez brings her creative expertise and cultural storytelling to Providencia, where she and fellow James Beard-nominated chef Erik Bruner-Yang collaborate to craft an inclusive, joyful dining experience.
This latest venture on Washington, D.C.’s H street corridor infuses Asian and Latin American culinary traditions, offering a distinctive dining and beverage experience in the city’s vibrant food scene. Together with the team, Velez leads Providencia as a space where innovative flavors come together in unexpected, delicious ways.
“With Providencia, we’re weaving a story of culinary joy and herencia (heritage),” says Velez. “Being back in the kitchen has rekindled my love for creating experiences that connect people. This isn’t just a bar; it’s a celebration of our roots and the powerful stories that come with them.”
Providencia is more than a cocktail bar—it’s a cultural gathering place where the community can enjoy rotating secret menus, seasonal specials and guest chef collaborations. Co-owners Erik Bruner-Yang, Paola Velez, Pedro Tobar, and Daniel Gonzalez invite guests to experience this vibrant space and its cross-cultural flavors, one of D.C.’s most intimate dining spots with just 22 seats.
Menu Highlights:
Providencia’s menu is a creative homage to Asian-Latin flavors, showcasing small plates, or “botanas,” and desserts, “dulce,” crafted with seasonal ingredients and cultural influences from Velez’s Dominican heritage as well from Taiwan and El Salvador.
Botanas:
Pan de Playa – Maryland crab, lettuce, milk bread ($19)
Tomate Con Tomate – Hiiro tomato with sundried tomato purée (V, GF, $9)
Masa Chicharrones – Tomatillo salsa, organic heirloom masa chips (GF, $4)
Confit Duck Leg – Shaved white onion, kimchi, scallions, yuzu, gochujang vinaigrette (*contains shellfish, $22)
Roasted Eggplant Pupusa – Eggplant, Gruyere cheese, tomatillo sauce (GF, $6)
Root Vegetable Tamale – Japanese curry salsa, pickles, cilantro (GF, V, $4)
Oysters on the Half Shell – Beau Soleil oysters, XO sauce, yuzu, fried egg mayo (*contains pork, $16)
Queso Asado – Toast points, local honey, sambal chili paste, scallions, whole grilled Camembert cheese ($24)
Dulce:
Baked Alaska Shaved Ice – Japanese-style shaved ice with banana milk cream, grass jelly, candied pineapple and bruleed Dominican Meringue ($12)
Sweet Plantain and Hojicha tiramisu – Spiced plantain jam, mascarpone, rum ($10)
Seasonal Crullers “